LASAGNA STUFFED SPAGHETTI SQUASH
- Number of Servings: 5
Ingredients
F OR THE ROASTED SPAGHETTI SQUASHMakes 5 servingsPer serving1 Lean protein2 vegetable servings3 condiments 2 small spaghetti squash, cut in half and seeded5 sprays olive oil spray1/8 teaspoon salt¼ teaspoon pepperFOR THE LASAGNA MEAT SAUCE :18 ounces ground turkey5 sprays olive oil spray1 cup green spring onion, diced2 cloves garlic, chopped1/2 teaspoon red pepper flakes1/2 teaspoon fennel seeds, crushed1 (15 ounce) can low sodium diced tomatoes1 tablespoon tomato paste (optional)1 teaspoon Italian seasoning or oregano1 bay leaf1/2 teaspoon paprika2 teaspoons balsamic vinegar1/8 teaspoon salt¼ teaspoon pepper1 tablespoon basil, choppedFOR THE LASAGNA STUFFED SPAGHETTI SQUASH :1 cup part-skim ricotta1 tablespoon basil, chopped1 cup part-skim mozzarella, shredded
FOR THE ROASTED SPAGHETTI SQUASH:
Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes.
FOR THE LASAGNA MEAT SAUCE:
Meanwhile, cook the turkey, about 8-10 minutes, and set aside.
3. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
4. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.
Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat and simmer until the spaghetti squash is cooked and then mix in the basil and remove from heat.
FOR THE LASAGNA STUFFED SPAGHETTI SQUASH:
6. Fluff up some of the inside of each spaghetti squash half, divide the mixture of the cottage cheese and basil between them followed by the sauce and the cheese.
7. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user STEPHDTYLER.
Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes.
FOR THE LASAGNA MEAT SAUCE:
Meanwhile, cook the turkey, about 8-10 minutes, and set aside.
3. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
4. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.
Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat and simmer until the spaghetti squash is cooked and then mix in the basil and remove from heat.
FOR THE LASAGNA STUFFED SPAGHETTI SQUASH:
6. Fluff up some of the inside of each spaghetti squash half, divide the mixture of the cottage cheese and basil between them followed by the sauce and the cheese.
7. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user STEPHDTYLER.
Nutritional Info Amount Per Serving
- Calories: 387.3
- Total Fat: 17.2 g
- Cholesterol: 97.8 mg
- Sodium: 560.9 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.8 g
- Protein: 41.9 g
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